E. has been traveling lately, a lot. He was in Bangkok for about 10 days, touched down in DC for less than 24 hours before he took off again for Geneva for about 4 days, then left for New York with only a day and a half to recuperate. However, this time he left with me in tow. We went to go see Wicked, and eat a lot of really awesome food. Even with our brief weekend getaway, we haven’t seen a whole lot of each other lately, and he was going to be seeing a whole lot less home cooked meals. So, when he was home, between Bangkok and Geneva, I decided that I would make him some good home cooking. I decided on a menu of pork tenderloin with onions and prunes, with a side of creamed Swiss chard. But, E. being a dessert lover, was sure to be impressed by the Blueberry Boy Bait.

Last Sunday, I went to the airport to pick E. up around 6:00pm. Before I had left for the airport, I made sure that all ingredients were prepared in order to cut down on time needed to fully execute dinner. I had previously made the dessert and it was sitting in its full glory on the corner of the dining room table. It took about 30 minutes to finish making dinner, and about 8 minutes to eat it all up. Before I could even offer up a bite of that Bait, E. was already headed to bed.

I thought that the dessert had gone unnoticed, so I was planning on taking the untouched dessert into work, since E. was leaving that evening. When I went to pack my lunch for work, I noticed a rather large chunk of dessert was missing. Later in the day, I found out exactly why it was called Boy Bait, as E. was 100% prime time in love with it. Complete success.

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk together the flour, baking powder, and salt in a medium bowl.

With an electric mixer, beat the butter and sugars together on medium-high speed until fluffy, about two minutes. Add in the eggs, one at a time, beating them until they are just incorporated. Reduce the speed to medium and beat in one-third of the flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then the remaining milk, and finally the remaining flour mixture.

Toss the blueberries with the remaining one teaspoon of flour. Using a rubber spatula, gently fold in the blueberries. Spread batter into a greased 9 x 13 pan.

For the topping:
In a bowl, toss together the blueberries, sugar and cinnamon. Scatter the blueberries over the top of batter.

Bake until a toothpick inserted in to the center of cake comes out clean, 45 to 50 minutes.

Cool in the pan for 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)